Recipe courtesy of Kelsey Nixon
Boardwalk Dog
Total:
1 hr 50 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 50 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Chipotle Ketchup:
  • 1/2 cup ketchup
  • 2 teaspoons red wine vinegar
  • 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce
Tomatillo Relish:
  • 8 ounces tomatillos (about 3 medium), finely chopped
  • 3 tablespoons fresh cilantro leaves, roughly chopped or torn
  • 1 tablespoon lime juice (1 to 2 limes)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 jalapeno, seeds and ribs removed if desired, finely chopped
  • 1/2 medium red onion, finely chopped
Homemade Cornbread Bun:
  • 1 cup milk
  • 2 tablespoons melted butter
  • One 8.5-ounce box cornbread mix, such as Jiffy
  • 1 egg
  • Cooking spray, for greasing pan
  • 6 all-beef hot dogs, grilled
  • 1/2 cup tortilla chips, crushed
  • 1/2 cup cotija cheese

Directions

For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed.

For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.

For the cornbread buns: Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes. Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat. Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog. Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese. Repeat with the remaining hot dogs.

IDEAS YOU'LL LOVE

Hot Dog Ice Cream Sandwich

Recipe courtesy of Roger Mooking

Corn Dogs

Recipe courtesy of Alton Brown

Nacho Dog

Recipe courtesy of Bobby Flay

Corn Dogs

Recipe courtesy of Emeril Lagasse

Lucky Dogs

Recipe courtesy of Emeril Lagasse

Yakisoba Dogs

Tokyo Dog

Recipe courtesy of Ladybird Food Truck

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c